YOUR SOLIN GENERATED RECIPE
Herb-Roasted Vegetable Ratatouille with Fresh Thyme
Enjoy a vibrant medley of herb-roasted vegetables infused with the aromatic notes of fresh thyme, complemented by crispy pan-seared tofu cubes and a light egg white garnish. This recipe balances robust flavors and textures to create a satisfying dish that's both colorful and nutritious.
INGREDIENTS
1 medium Eggplant (150g)
1 medium Zucchini (196g)
1 medium Red Bell Pepper (119g)
1 cup Cherry Tomatoes (150g)
1/2 medium Red Onion (50g)
2 Garlic Cloves
1 tbsp Fresh Thyme
200g Firm Tofu
4 large Egg Whites (approx. 120g)
1/2 tbsp Olive Oil
PREPARATION
Preheat the oven to 400°F.
Chop the eggplant, zucchini, red bell pepper, cherry tomatoes, and red onion into uniform pieces.
Mince the garlic and roughly chop the fresh thyme.
In a large bowl, combine the chopped vegetables with minced garlic and thyme. Drizzle with 1/2 tablespoon of olive oil, and season with salt and pepper as desired.
Spread the vegetables evenly on a baking sheet and roast in the oven for about 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
While the vegetables are roasting, drain the firm tofu and cut it into cubes. Lightly sauté the tofu in a non-stick skillet over medium heat until golden on all sides.
In a separate pan, gently warm the egg whites until just set, forming a light, fluffy scramble.
Once the vegetables are done, combine them with the sautéed tofu and gently fold in the warmed egg whites.
Plate the ratatouille, and garnish with a few extra sprigs of fresh thyme if desired. Serve warm and enjoy!